1. Butter 4 individual ovenproof ramekins, and break an egg into each one.
2. In a small bowl, stir the chopped tarragon and salt and pepper into the cream and mix well.
3. Spoon 1 tbsp of the cream mixture onto each egg.
4. Put the ramekins onto a baking sheet and cook in a preheated oven, 180°C/350°F/Gas Mark 4 for about 6-8 minutes, until set. Serve immediately.